Kale Cheese Sandwich

HEALTHY, Kale Cheese Sandwich that is only 250 calories! This delicious sandwich recipe is perfect for lunch or a vegetarian dinner! 

With so much kale growing in the garden right now, we’ve been picking pounds worth every weekend to bring back to the city and wonder the frequently asked Summer question “What are we going to make with it?”.   Kale pesto is a favorite, as is Potatoes and Kale, but I wanted to start to bring the kale into my lunch so I quickly created this Melted Kale Arugula Cheese Sandwich.  I say quickly because it took me less than 15 minutes to make the sandwich, photograph it and eat it.  Since you’ll only have to worry about Step 1 and Step 3,  this sandwich will take you 5 minutes.

First, start out with some delicious kale and arugula.  Our kale comes straight from our very green at the moment garden.

Wash your kale and arugula if it isn’t already.  Make sure to dry it completely.  Add to a bowl.

Add olive oil, lime juice and salt + pepper.

Now massage your greens. When your husband walks in the kitchen and asks what you’re doing tell him you’re massaging the kale.  Make him jealous.

Gather 2 slices of your favorite bread. I love Nature’s Harvest Light Multigrain bread because it’s only 40 calories a slice and it’s hearty to hold up to this sandwich.

Add your greens on top.

Now add your tomatoes.  You could add some onions or radishes on it too if that’s your thing.

Now comes the cheese.  I only use 1 slice of Provolone cheese and rip it in half.  

Into the toaster oven it goes for 5 minutes at 350 degrees.  And out comes this beautiful melted greens sandwich!

Eat immediately as the cheese is melted and hot. 

The kale gets a nice tasty crispness due to the toaster oven.

Enjoy your Melted Kale Arugula Cheese Sandwich!

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Kale Cheese Sandwich

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HEALTHY, Kale Cheese Sandwich that is only 250 calories! This delicious sandwich recipe is perfect for lunch or a vegetarian dinner! 

By: Pamela Reed

Ingredients

• ▢ 2 slices of bread
• ▢ 2 handfuls of kale - washed and dry
• ▢ 1 handful of arugula - washed and dry
• ▢ olive oil
• ▢ lime juice
• ▢ salt + pepper
• ▢ tomato - 4 slices
• ▢ 1 slice of Provolone cheese

Instructions

• Add kale and arugula in a small bowl.
• Add a drizzle of olive oil, a few drops of lime juice and a sprinkle of salt + pepper.
• Massage the greens gently for a few seconds to coat in the olive.
• Put your bread on a baking sheet.
• Add your greens evenly on each piece of bread.
• Add your tomatoes on top.
• Rip your slice of cheese in half and put a half on top of each sandwich.
• Bake in toaster oven at 350 degrees for 5 minutes.
• Take out of the oven, sprinkle additional salt + pepper on top and serve.

  Season: Fall, Summer

Did you make this?I love seeing what you’ve made! Tag me on Instagram at @BrooklynFarmGirl and don’t forget to leave a comment & rating below.